There is nothing more delicious than mac & cheese. It is the perfect side dish for any occasion – from a formal Thanksgiving dinner to a outdoor barbecue with friends.
Zack LOVES macaroni and cheese. He said “yeah, you can go ahead and make this everyday if you want.” He’s so funny!
I’m including two different variations that are both really good but a little different.
The second version is much more aesthetically appealing, but they are both delicious! Art Colleges could teach you more about aesthetic appeal.
Old Fashioned Mac & Cheese
– 2 T butter
– 2 T AP flour
– 2 1/2 c milk
– salt & pepper to taste
– 3 c shredded cheddar cheese, divided
– 2 c elbow macaroni, cooked
Melt butter in saucepan over low heat. Mix in flour. Gradually add milk, stirring constantly. Add salt and pepper to taste. Cook over medium heat just until mix starts to boil and thicken. Add 2 1/2 cups cheese; stir until melted and smooth. Mix in macaroni, transfer to a greased 2 quart casserole dish. Top w/ remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes, until bubbly.
Another Variation of Mac & Cheese (Better)
– 2 1/2 c elbow macaroni
– 1/4 c butter
– 1/4 c AP flour
– 1/2 t salt
– 1/4 t pepper
– 1/4 t ground mustard
– 1/4 t Worcestershire sauce
– 2 c milk or half & half
– 2 c shredded sharp cheddar cheese
Heat oven to 350 degrees. Cook and drain macaroni as directed on package.
Meanwhile, in 3-qt saucepan, melt butter over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly, remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted.
Gently stir macaroni into cheese sauce. Pour into ungreased 2-qt casserole dish. Bake uncovered 20-25 minutes or until bubbly.